The days are getting shorter. The early morning fog hangs low to the earth here on the Oregon Coast. It smells different outside. I will still enjoy the remaining days of summer, however fall is my favorite time of year. My senses have reminded me of comforting food and nesting.
White Turkey Chili
1 Tbls olive oil
1 minced onion
4 cloves minced garlic
4 tsp ground cumin
1 pound uncooked turkey or chicken breast slices cut into 1/2 inch cubes
1/2 pound ground turkey or chicken
3 cups (or more) chicken broth or water
1/4 cup pearl barley
1-2 chopped seeded jalapeno chilies
1 tsp dried marjoram
1 tsp dried summer savory
1 15-16 oz can white beans rinsed and drained
1 15-16 oz can garbanzo beans rinsed and drained
Several dashes of hot pepper sauce
Chopped green onions
Yogurt plain (I prefer Fage Total 0%)
Heat oil in heavy large saucepan
Add onion and garlic until tender
Add cumin and stir until fragrant
Add turkey/chicken breast and ground turkey/chicken, cook until no longer pink
Add 3 cups broth or water, barley, jalapenos, marjoram and savory to turkey mixture
Cover and simmer until barley is almost tender, about 40 min.
Add beans, simmer uncovered until barley is tender and chili is thick about 15 minutes.
Season with hot pepper sauce, salt and pepper.
Garnish with green onion and yogurt separately. It’s also very good with a cilantro garnish.